Ingredients

• 3 slices bacon cut crosswise into 1/2 inch strips
• 1 medium onion, chopped
• 2 cans (14.5 oz) reduced sodium chicken broth
• 1 red potato scrubbed and cut into 1/2 inch cubes
• 1/2 teaspoon dried italian seasoning
• 2 cups frozen shelled edamame
• 1 can can (15 oz.) creamed corn
• 1/2 cup half-and-half
• Coarse salt and ground pepper

Instructions

1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.